This apple crumb sheet cake is soft, spiced, and full of apples. Perfect for feeding a crowd!
There’s something so comforting about apples and cinnamon baked into a simple cake. This sheet cake is one of my go-to recipes when I want something easy, cozy, and shareable. A tender, buttery cake is packed with fresh apples and topped with a generous layer of cinnamon-brown sugar crumbs. A quick drizzle of glaze adds just the right finishing touch.
Whether you’re baking for a fall gathering, a potluck, or just because you’re craving something sweet, this cake checks all the boxes. It’s fuss-free, flavorful, and big enough to serve a crowd.
Why You’ll Love This Apple Crumb Cake Recipe
- Big apple flavor. With plenty of fresh apples mixed into the batter, every bite has fruit tucked inside.
- Crowd-pleasing size. Baked in a half-sheet pan, it makes 15 to 20 servings, making it great for parties or holidays.
- Cinnamon crumb topping. A buttery, cinnamon-brown sugar topping adds cozy flavor and texture.
- Simple glaze finish. Just a quick drizzle for extra sweetness and a pretty look.
Key Ingredients
Let’s take a look at some of the ingredients that make this apple cake so very good. For the full recipe, see the recipe card below.
- Apples – You’ll need about 3 cups of chopped apples (2–3 medium). Use a firm, baking apple like Honeycrisp, Granny Smith, or Gala. Peeling is optional.
- Cinnamon – Brings warmth to both the cake and the crumb topping.
- Butter – Softened butter gives the cake a tender crumb, while cold butter helps the topping form perfect crumbles.
- Brown sugar – Used in both the cake and topping for extra moisture and rich flavor.
- Pecans – Add crunch and a nutty contrast. Walnuts work, too.
- Glaze – A simple mix of confectioners’ sugar and milk ties it all together.
How to Make Apple Crumb Sheet Cake
Make the crumb topping.
Mix flour, brown sugar, cinnamon, and salt. Cut in cold butter until crumbs form.
Mix the cake batter.
Cream butter and sugars until fluffy. Beat in eggs and vanilla. Add dry ingredients alternately with milk. Stir in apples and pecans.
Assemble.
Spread the batter into a greased half-sheet pan. Sprinkle the crumb topping evenly over the top.
Bake.
Bake until golden brown and a toothpick comes out clean, about 25–30 minutes.
Finish.
Once cooled, drizzle with glaze and cut into squares.
Tips for Success
- Chop apples evenly. Keep the pieces around 1/2-inch so they bake through without getting mushy.
- Keep the topping crumbly. If your topping feels too soft or clumpy, chill it for 10–15 minutes before sprinkling it over the batter.
- Don’t over-mix. Stir just until the dry ingredients disappear for a soft, tender cake.
- Check for doneness carefully. Insert a toothpick in the center. If it comes out clean or with just a few moist crumbs, the cake is ready.
- Cool before glazing. Let the cake cool completely so the glaze sets instead of soaking in.
- Make ahead. The cake keeps well for a day or two, so it’s a great option to bake the day before serving.
- Half batch option. If you don’t need a full sheet pan, bake half the recipe in a 9×13-inch pan (the bake time may need adjusting).
Variations and Serving Suggestions
- Nut-free. Leave out the pecans if you prefer.
- Extra spice. Add a pinch of nutmeg or allspice to the batter for a warmer flavor.
- Different glaze. Swap the milk in the glaze for apple cider for even more apple flavor.
- Serving idea. Try topping slices with a scoop of vanilla ice cream for a fall-ready dessert.
How to Store
Room temperature: Store tightly covered for up to 2 days.
Refrigerator: This apple cake keeps well for about 5 days in an airtight container. Bring to room temperature before serving.
Freezer: Wrap slices tightly and freeze up to 2 months. Thaw overnight in the refrigerator.
A Cozy Cake for Sharing
This apple crumb sheet cake is simple, comforting, and just right when you need a dessert that’s as easy to make as it is to share. With a soft cake base, plenty of apples, and a buttery crumb topping, it’s bound to become a favorite for fall or any time you’re craving something cozy.
More Crumb Cake Recipes
Apple Crumb Sheet Cake
Ingredients
For the crumb topping:
- 1 1/2 cups (180 g) all-purpose flour
- 3/4 cup (150 g) firmly packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, cold and cut into 1/2-inch cubes
For the cake:
- 3 cups (360 g) all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) firmly packed light brown sugar
- 3/4 cup (150 g) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240 ml) milk
- 2-3 medium apples, about 3 cups, cut into 1/2 inch pieces*
- 1 cup (120 g) chopped pecans
For the glaze:
- 1 cup (110 g) confectioners’ sugar, sifted
- 3-4 tablespoons (45-60 ml) milk
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Instructions
To make the crumb topping:
- Combine the flour, brown sugar, cinnamon, and salt in a medium bowl.
- Add the butter, and mix with a pastry blender, a fork, or your fingers until the mixture forms crumbs. Set aside, or refrigerate if your kitchen is warm.
To make the cake:
- Preheat oven to 350°F (175°C). Grease a 13"x18" half-sheet pan.
- Whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Add the eggs, two at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined.
- Stir in the apples and pecans.
- Transfer the batter to the prepared pan, and spread evenly. Sprinkle the crumb topping over the top of the batter.
- Bake for 25 to 30 minutes, or until the cake is golden brown and a pick inserted into the center comes out clean.
- Cool in the pan on a wire rack.
To make the glaze:
- Combine the confectioners’ sugar and 3 tablespoons of milk until thoroughly mixed. Add more milk as needed for the desired consistency.
- Drizzle the glaze over the cake before serving.
Video
Notes
- Peeling the apples is optional, so just go with your preference. Use firm, baking apples like Honeycrisp, Granny Smith, or Gala.
- Pecans can be substituted with walnuts or omitted for a nut-free version.
- For extra flavor, use apple cider in place of milk in the glaze.
- Storage: Keep covered at room temperature for up to 2 days, refrigerate up to 5 days, or freeze up to 2 months.
15 Comments on “Apple Crumb Sheet Cake”
I have to omit the pecans. Should I make any adjustments to the recipe to compensate?
No, you shouldn’t have to make any other changes.
What are your thoughts on sautéing the apples first with a little butter, cinnamon and brown sugar?
I think that would be fine. Just keep in mind that you’ll be adding more liquid to the cake, so that may affect the texture. If the batter looks too wet, you can always add a little bit more flour.
Will the crumb topping be harmed if cake I frozen?
I’ve not tried freezing it, so I can’t say for sure. But I think it would be fine. I would thaw it overnight in the refrigerator and then bring it to room temperature.
I don’t have a half sheet pan. Is it possible to bake this in a smaller pan – either 13×9 or 8×8 by cutting the recipe in half or a quarter?
Hi, Carey. A 9×13 would be roughly half the volume, and an 8×8 would be roughly a quarter.
Thanks so much. That is what I thought but I appreciate you confirming. I’m looking forward to trying your recipe.
I’m snelling the cinnamon and butter all over the house. Thank you for sharing the recipe with us.
Fabby
Hope you enjoy the cake!
Made this today,so delicious, thanks for sharing recipe. My husband already ate half lol!!
I appreciate his enthusiasm! 😉 Glad it was a hit!
This is so delicious – I made this cake for our break fast meal after the jewish holiday. It was the biggest hit – everyone loved it and asked for the recipe. A definite keeper – I will be making it over and over again this fall. Thanks again for the awesome ideas.
I’m so glad the cake was a hit for you, Diane!